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German Streuselkuchen (Crumble Cake)

May 2021
A slice of German streuselkuchen (crumb cake) on a plate.
Suggested by Annegret Oehme
Department of German Studies

Streuselkuchen is an easy and quick cake, a staple in German cuisine as we love afternoon coffee hour (with cake!). My Peruvian partner always jokes that our trips to Germany turn into a sugar-coffee diet because wherever we go, we’re invited to coffee and cake.


For the dough:

  • 250 g butter
  • 250 g sugar
  • 4 eggs
  • 2 tablespoons baking powder
  • 250 g flour
  • 1 splash of milk

For the crumbles:

  • 250 g butter
  • 250 g sugar
  • 400 g flour (or a little less)
  • 1 splash of milk


  • 250 ml whipping cream/heavy cream
  • Mix butter, sugar, eggs, and baking powder to a smooth dough. Pour the mix into a deep baking tray (on baking paper so it doesn’t stick to the tray).
  • For the crumbles, mix the butter, sugar, flour, and a splash of milk. You can also add cinnamon if you like!
  • Bake for 20 min at 390 Fahrenheit – until the crumbles are golden.
  • Pour the cream over the hot cake right after you take it from the oven. It’s best when you let the cake rest overnight and enjoy it the next day!

You can always revamp the basic recipe and adjust it to the seasons. For fruits, you can cut apples in small cubes and add them to the dough before adding the crumbles — or berries, or rhubarb (Germans are obsessed with Rhubarb) — or add seasonal spices like gingerbread spice or pumpkin spice.

See "Treats from Faculty Bakers" for more recipes.